Food Start-Ups: Making a Mint and Growing Strong in Connecticut, November 14 at the University of Bridgeport

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Food Start-Ups: Making a Mint and Growing Strong in Connecticut, November 14 at the University of Bridgeport

Leslie Geary

Tuesday, November 12, 2013

Learn how food start-ups harvest their entrepreneurial spirit, seed their financing, and make bread out of grains, grapes, and grog at “Food Start-Ups: Making a Mint and Growing Strong in Connecticut,” at 5:30 p.m., Thursday, November 14.

The free lecture and networking event will be held at the Schelfhaudt Gallery, Arnold Bernhard Center, 84 Iranistan Avenue, Bridgeport.

Ruth Frantz, Henri’s Reserve (Southport, CT)Prior to founding Henri’s Reserve, an online vendor of boutique, high-quality champagne, Ruth Frantz was former head of marketing for Pernod. Her expertise has made her a leader in the spirits industry.

Margaret Sapir and Mitchell Rapoport, Wave Hill Breads (Wilton, CT)Margaret Sapir and Mitchell Rapoport left corporate jobs to establish this highly successful Wilton, CT-based bakery after a fateful dinner in Vermont, where they fell in love with the bread. Today, their own artisanal loaves sell at Whole Foods, Balducci’s, and other high-quality markets.